All it takes is a small piece of a beet to turn ordinary pancakes into super pink tall stacks. If you’d like to take ’em up a notch, serve layered with cashew cream and red berries.
Brew a pot of coffee, then scatter shot glasses filled with creamer and maple syrup around the table for fun presentation.
Happy Gal/Valentine’s Day, everyone!
Grain-Free, Gluten-Free Pink Pancakes
Prep: 5 min | Cook and serve: 5 min | Ready in: 15 min
Yields: 2 “short stacks” (about six pancakes)
1 not-very-ripe banana
1×1″ piece of a beet (don’t use too much or they’ll actually taste like beets)
1/3 cup tapioca flour
1/2 teaspoon vanilla
1/2 teaspoon oil
1/4 teaspoon salt
- Preheat a griddle, or large skillet on the stovetop (on medium-high heat).
- Add all ingredients to a blender and process until smooth.
- Pour pancake batter onto hot surface, 2 to 3 tablespoons at a time. Cook until batter looks cake-ish, then flip—cook until golden brown, 2 to 4 minutes on each side.
- Serve with cashew cream, red berries, and/or maple syrup.
More pink and red deliciousness: